-
1
Make a mound of the flour in the center of a large wooden cutting board.
-
2
Make a well in the middle of the flour and add the eggs and oil.
-
3
Using a fork, beat together the eggs and oil and begin to incorporate the flour starting with the inner rim of the well.
-
4
As you expand the well, keep pushing the flour up to retain the well shape.
-
5
Do not worry that this initial phase looks messy.
-
6
The dough will come together when half of the flour is incorporated.
-
7
Start kneading the dough with both hands, using the palms of your hands.
-
8
Once you have a cohesive mass, remove the dough from the board and scrape up any leftover crusty bits.
-
9
Discard these bits.
-
10
Lightly flour the board and continue kneading for 3 more minutes.
-
11
The dough should be elastic and a little sticky.
-
12
Continue to knead for another 3 minutes, remembering to dust your board when necessary.
-
13
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
-
14
Note: Do not skip the kneading or resting portion of this recipe.
-
15
They are essential for a light pasta.
-
16
Roll out pasta to thinnest setting on pasta machine.
-
17
Cut pasta into 1/4-inch thick noodles by hand or with machine and set aside under a moist towel.
-
18
To Prepare Green Fettuccine: Follow regular fettuccine instructions.
-
19
To Prepare Dish: Bring 6 quarts water to boil and add 2 tablespoons salt.
-
20
In a 12 to 14-inch saute pan, heat oil over the heat.
-
21
Add shallots and saute until light golden brown, about 5 to 6 minutes.
-
22
Add radicchio and cook 30 seconds.
-
23
Add cream, reduce by half and remove from heat.
-
24
Drop pasta into boiling water and cook until tender yet al dente.
-
25
Drain pasta well and toss into pan with cream mixture.
-
26
Return to heat, add lemon zest and juice and toss to coat.
-
27
Add half the cheese and toss again.
-
28
Serve immediately in warm bowl, making extra cheese available on the side.
